Posts Tagged: UCCE

Landscape Tree Irrigation to Maximize Tree Health, Benefits, and Beauty

Most trees in California need supplemental irrigation above and beyond what Mother Nature supplies naturally. Even drought-resistant species need regular watering through their first growing season due to their shallow roots. Once trees become established, it's important to water less often but more deeply to encourage deep rooting and structural balance above and below ground. Both under and overwatering can lead to unhealthy trees and even death if the situation is not corrected. Trees receiving too little or too much water exhibit similar symptoms since, in both cases, water is not available to the plant. Trees initially wilt, grow slowly, and develop yellow leaves. Over time, growth stops and leaves become brown and drop. Overwatered trees often develop lower crown and root rot from one or more disease-forming pathogens.

Knowing what type of soil you have (soil texture) is as important as knowing the water needs of your trees. Use the ‘feel test' (pictured below) to find out how much water your soil holds and how often to water. Heavier clay-based soils hold water longer and drain more slowly than sandier soils that need to be watered more often for shorter periods of time.

Trees should not be watered on the same irrigation system used for lawns and groundcovers. Soaker hoses and drip systems allow trees to be watered less often but for longer periods of time than your lawn or groundcover. Avoid applying water too close to the trunk. Instead water half-way between the trunk and the dripline of the tree and outward. If you use a garden hose, apply the water on the lowest volume possible slowly, moving the hose every few hours to each of four quadrants around the tree. 

Applying a 3-4 inch layer of mulch around the tree can reduce soil evaporation.  Use only non-flammable mulches in fire-prone areas within five feet from the house and non-contiguous for the first 30' away from the house. In all cases keep mulch a few inches away from tree trunks to keep the trunks dry.

Tip: Before planting a tree, make sure there is adequate drainage. Dig a hole where you want to plant it (the same depth of the pot, which is about one foot) and fill the hole with water. Let it completely drain and refill it. Measure the time it takes to drain one inch using a ruler. If it does not drain more than one inch an hour it is not a good location for your tree. Avoid adding compost or soil amendments to try to correct the problem since tree roots will likely grow in circles, staying within the confines of the amended hole rather than growing outward the confines of the amended hole rather than growing outward.

Sensors, drones, and CIMIS: UCCE Partners with EarthWatch and CBWCD to Save Water in Urban Landscapes

On Friday UCCE San Bernardino County Master Gardener Coordinator Maggie O'Neill and I hosted a tour that showcased UC ANR Urban Water Use Specialist's Amir Haghverdi's landscape plots at the UCR Citrus Experiment Station. In attendance were CEO Scott Kania and Lead Scientist Mark Chandler from EarthWatch, Becky Rittenburg and Monica Curiel from Chino Basin Water Conservation District, and Darrel Jenerette, UC Riverside Professor of Landscape Ecology.    Our team is implementing an exciting citizen science project measuring water conservation based on implementing 'best practices' in urban landscapes in the greater Los Angeles Basin.   

Amir Haghverdi showing plots to EarthWatch, UCCE and CBWCD teams

EarthWatch, CBWCD, and UCCE San Bernardino team

What a Meeting!

What a meeting! You missed it!

Market! Link! Social Media! Pictures! SB County expectations! Gray-scale flyers! Photo album! Out-reach! Class opportunities! Great ideas, good food (of course we had good food!)

These are just a few of the things we brain-stormed in the Marketing Brainstorming meeting we had this past Saturday. There was a good turn-out at Susan Israel's very nice house—thank you Susan for hosting.

Check out some pics:

 

 

 

 

Complete with Post-its! You cannot see all the ideas flying around here, but look at the number of post-its on the windo in the back and you will get an idea of the number. And there were even more by the end of the meeting.

 

 

 

 

 

 

 

 

 

 

This picture did not include one of Suzy's dogs that climbed up on the back of the couch and and licked Lane's head to get his attention!--all very sweet dogs.

 

 

 

 

 

 

 

 

There were a lot of very good Ideas to help publicize the MFP program. Many things to think about and start to take action on.

For starters, one easy Idea for you all: If you post anything, anywhere on the web as a response to a food/canning article, item, blog, picture or such, please include in your signature “Master Food Preserver of San Bernardino County.”   If you have a webpage of any sort, please link to us ! This will help us to come up in results for searches about canning/food preservation. If you can make this a link to our Home page or blog or Facebook page it would be even better. If you need help with this just e-mail me!

 

COMING UP: Brining, smoking a bird for T-Day, from Darrell Fluman. It's a good one so don't miss it.

 

Now I leave you with the recipe for the delicious Meyer Lemon Polenta cake that Suzy served at our meeting.  Not a preservation recipe, but it uses optional candied lemon slices and we TALKED about canning stuff!!!

 

Meyer Lemon Almond Cake

http://www.sfgate.com/recipes/article/Meyer-Lemon-Almond-Cake-6036459.php

Serves 8-10

This cake pairs the bright flavor of Meyer lemons with a moist, buttery crumb made of almond flour. This is naturally gluten-free (as long as you use gluten-free flour blend to coat the pan). It can be gussied up with a topping of candied lemons, or served without.

Tips From Suzy: The recipe is hard to follow. I've learned to do some prep first: A small bowl of just the almond flour, a small bowl of the lemon zest/lemon juice/vanilla, and a small bowl of polenta (just cornmeal--don't tell anybody)/baking powder/salt/cardamom powder. They get mixed in with the butter/sugar/egg mixture in that order. And any lemons will do.

The cake:

8 ounces (2 sticks) unsalted butter, softened

1 to 2 teaspoons all-purpose flour or gluten-free flour blend

1 cup sugar

2 cups almond flour

3 large eggs

½ teaspoon vanilla extract

¼ cup Meyer lemon juice (about 1 large lemon)

2 tablespoons finely grated Meyer lemon zest (about 2 large lemons)

½ cup medium-grind polenta (cornmeal!)

1 teaspoon baking powder

¼ teaspoon kosher salt

¼ teaspoon ground cardamom

Candied lemons (optional):

1½ cups sugar

2/3 cup water

3 to 4 medium Meyer lemons (about 10 to 14 ounces), sliced 1/8-inch thick, seeds removed

 

For the cake: Preheat the oven to 325 degrees, and place a rack in the middle.

Place the butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment; set aside. Use the butter wrappers to grease the inside of a 9-inch springform pan and sprinkle with the flour, rotating to coat the bottom and sides of the pan; discard excess flour. Cut a circle of parchment paper to fit the bottom, place inside the pan and set aside.

Add the sugar to the butter; mix at medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl once or twice. Add the almond flour and mix slowly to combine.

Add the eggs, one at a time, beating thoroughly to combine, scraping down the sides of the bowl, before adding the next. The batter should have a light, mousse-like texture.

Remove the bowl from the mixer. Using a large spoon or rubber spatula, gently fold in the vanilla, lemon juice and zest. Add the polenta, baking powder, salt and cardamom, continuing to fold carefully.

Spoon the batter into the prepared pan and smooth out to the edges. Set the cake pan on a rimmed baking sheet and bake 45-50 minutes, until the top is golden brown and the center is set.

Remove the cake from the oven and let sit 10 minutes. Run a butter knife around the edge of the cake to loosen, then remove the sides of the pan. Leave the cake on the bottom of the springform pan, place on a rack and let cool. The cake can be made a day ahead; loosely wrap or place in a cake carrier and store at room temperature.

For the candied lemons: Combine the sugar and water in a shallow saucepan and heat over medium-high until the sugar dissolves and the mixture comes to a strong simmer. Working in batches, add the lemon slices and continue to simmer, turning the slices occasionally, until the peels turn translucent, about 6-7 minutes, depending on the thickness of the slices. Remove from heat and let cool. The candied lemons can be made a day or two ahead; refrigerate in the syrup.

To finish the cake: Remove the candied lemon slices from the syrup and blot with paper towels. Overlap the slices atop the cake.

Note: Reserve the remaining syrup to mix with mineral water or club soda for a light spritzer, or to add to a citrus-based cocktail that calls for simple syrup. Or, use it to sweeten lemonade.

 

 

 

 

 

 

 

Free Irrigation Management Classes for Spanish-speaking landscapers in L.A (May 19) and Riverside (May 22) 2014

FREE ONE-DAY IRRIGATION/FERTILIZATION/IPM CLASSES FOR

SPANISH AND ENGLISH SPEAKING LANDSCAPERS

Certificates of Completion Handed out at End of Class!

Sponsored by University of California, Ewing, Rain Bird, and the CA Dept of Pesticide Regulations

May 19 (LA County Arboretum):  8:30- 4pm (free lunch): 301 North Baldwin Avenue, Arcadia, CA

May 22 (Western Municipal Water District): 2:30-5:30pm (this location only both English and Spanish): 14205 Meridian Parkway, Riverside, CA

Both classes approved for CA Dept. of Pesticide Regulations (DPR) PCA/QAL/QAC Hours! (4.5 hours for LA Arboretum class and 2.5 hours for Riverside class)

Certificates of completion will be distributed at the end of each class

Register today!  Seating is Limited! Email Meredith at modom@wbaconsulting.com or phone in your registration to Meredith at 951.741.0443.  Let her know if you will be attending the LA Arboretum or Riverside location and how many of your crew will be attending.